Chef's Guide to Sauces & Dips: A Quickstudy Laminated Reference

by Jay Weinstein

This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree),...

• Format: Pamphlet
• Language: English
• ISBN: 1423241770
• ISBN13: 9781423241775
• Release Date: May 2019
• Publisher: Quickstudy Reference Guides
• Length: 6 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 8.3" x 10.9"